Yorkshire Wensleydale & Apricot Scones

Great toasted with lashings of butter, why not add an extra slice of Yorkshire Wensleydale on top?

Ingredients

• 225g (8oz) self raising flour
• Pinch of salt
• 1 teaspoon baking powder
• 50g (2oz) butter
• 25g (1oz) sugar
• 100g (4oz) Yorkshire Wensleydale & Apricot cheese, grated
• 150ml (¼ pint) milk

Method

1. Step 1. Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.
2. Step 2. Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).
3. Step 3. Add enough milk to give a fairly soft, light dough.
4. Step 4. On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.
5. Step 5. Place on a greased baking sheet.  Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.
6. Step 6. Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.
7. Step 7. Allow to cool on wire rack.

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